Poached Salmon With Cucumber Sauce

Recipe Ingredients

		Cucumber sauce optional
1/3 cup	78ml	Plain yogurt
1/4 cup	36g / 1.3oz	Cucumber - finely chopped
2 tablespoons	30ml	Parsley - chopped
		Fish
1 cup	237ml	Water
1 teaspoon	5ml	Chicken bouillon or cube
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Onion - sliced (small)
1		Bay leaf
1		Parsley sprig
1/2 teaspoon	2.5ml	Dill weed dry or sprig fresh
2		Peppercorns or pinch pepper
2		Salmon steaks about 3/4" thick (small)

Recipe Instructions

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate. Heat water to boiling in small skillet or medium saucepan. Add bouillon and stir until dissolved.

Add remaining ingredients except salmon and bring to a boil. Turn heat to medium-low and simmer 5 minutes Add salmon, cover and simmer 6-8 min or until fish is cooked through (check at backbone).

Lift steaks out onto hot platter with an egg turner. Lift onions out and lay over fish. Serve immediately with chilled yogurt-cucumber mixture.

Note: Strain cooking liquid from the fish and freeze to use in fish soup another day.

MICROWAVE: Heat water at high 1 min in a baking dish just large enough to hold the steaks in a single layer. Add bouillon and stir to dissolve. Stir in remaining ingredients except salmon. Put salmon in baking dish, thick sides to edge.

Cover tightly and microwave at high 2 minutes Turn baking dish 1/2 turn and microwave 2-3 min more until small ends of steaks flake easily. Let stand covered 3 min, then serve with sauce.

Source:
Margo Oliver's Cookbook for Seniors, Nutritious recipes for 1-2-or more.

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